Commis Pantry

Job Description:

The Garde Manger assists in preparing, plating, and presenting all cold food items such as salads, appetizers, sandwiches, dressings, and cold platters. The role ensures high standards of food quality, freshness, hygiene, and consistency in line with company standards.

Key Responsibilities

1. Food Preparation

·      Prepare, clean, and organize ingredients required for salads, sandwiches, cold appetizers, dressings, and other cold dishes.

·      Slice, dice, and portion vegetables, fruits, meats, and seafood according to standard recipes.

·      Assist in marinating, seasoning, and plating cold items like smoked fish, cold cuts, and cheese platters.

·      Ensure that all ingredients are fresh and stored correctly.

2. Mise en Place (Pre-Preparation)

·      Set up the cold kitchen station before service time, ensuring all items are ready for smooth operations.

·      Refill ingredients and condiments during service hours.

·      Maintain organized workstations for efficiency and hygiene.

3. Food Quality and Presentation

·      Follow standard recipes and presentation guidelines to ensure consistent quality.

·      Assist in creative plating for salads, appetizers, and desserts (if applicable).

·      Ensure temperature control of cold items to maintain freshness and food safety.

4. Hygiene and Safety

·      Adhere to HACCP and food safety standards in all food handling processes.

·      Maintain cleanliness of the cold kitchen area, cutting boards, utensils, and chillers.

·      Label and date all prepared items properly before storage.

·      Dispose of waste properly and avoid cross-contamination.

5. Stock and Inventory Management

·      Check daily ingredient stock and report shortages or spoilage to the Chef de Partie (CDP) or Sous Chef.

·      Help with proper storage and rotation of items (FIFO – First In, First Out).

·      Assist in receiving and checking deliveries for quality and freshness.

6. Teamwork and Coordination

·      Support the Cold Kitchen CDP or Sous Chef during busy service hours.

·      Coordinate with the Hot Kitchen , Pastry , or Bakery teams when dishes overlap.

·      Be ready to assist in other sections when required.

7. Learning and Development

·      Learn and practice new cold kitchen techniques, garnishing, and plating styles.

·      Take feedback positively from senior chefs to improve skills.

·      Maintain professionalism and a willingness to learn.

8. General Duties

·      Follow daily cleaning schedules and checklists.

·      Attend kitchen briefings and follow work instructions from superiors.

·      Ensure all equipment in the cold kitchen is handled safely and maintained properly.

Qualifications & Skills:

·      Proven experience in a similar role.

·      Strong knowledge of international and artisan pastry techniques.

·      Creative flair with excellent attention to detail.

·      Team leadership and time management skills.

·      Knowledge of hygiene, HACCP, and safety regulations.

·      Flexibility to work weekends, holidays, and special events.